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Today's recipe is a spur of the moment recipe. I have some ingredients that are left over on hand from some other recipe. Half can of coconut milk, handfuls of mint and coriander leaves that need to be used or I have to throw them away which gave me an idea for this recipe. To my surprise this curry did turn out really rich, creamy and yummy!!! A really simple, nothing fancy, fast recipe which can be made in a jiffy. Give it a try and see for yourselves!!
Ingredients
2 lbs boneless Chicken
1 tbsp ginger garlic paste
1/2 cup onion paste
1 cup coconut milk
Salt per taste
1 tsp red chili powder(adjust per spice level)
1/2 tsp garam masala powder
1 tbsp ghee or oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
handful of mint leaves
handful of coriander leaves + 1 tbsp for garnish
Method
Clean and cut the chicken into bite size pieces. Set aside.
Heat oil in a pan. Add in cumin seeds and let them splutter. Add in mint and coriander leaves and let them splutter as well.
Add in turmeric,…

It is raining outside and my palette is expecting something spicy to cope with the rainy weather. I am too tired to make snacks so decided to make some fry curry that works for both chapati(for me) and rice (for hubby dear)..
That is when the raw plantains that I bought over the weekend caught my eye. Raw plantains are one of the versatile vegetables that can be transformed into gazillion recipes. So, I made simple raw plantain fry(called as aratikaya vepudu in my native language). There are many versions of plantain fry recipes which I make and this is one of them. Give it a try while I enjoy my yummy plantain fry....
Ingredients3 Plantains 5 Green chillies chopped real fine1/4 Red chili powder(adjust per your spice levels)8 Garlic pods skinned and chopped real fineSalt per taste2 tbsp Oil 1 tbsp Ghee1/2 cup chopped Onion Coriander leaves for garnish5 or 6 curry leaves1/4 tsp turmeric
Tempering
1 tbsp chana dal
1/2 tbsp mustard seeds
1/2 tbsp urad dal
1/2 tbsp cumin seeds
Method
Ste…

During Summer months, ridge gourd cooked in milk gravy is an often made curry in our house. We tend to make it atleast once a week as this is pretty much one of my hubby dear's favorite curry. After eating the same curry for 3 to 4 months already, my taste buds started protesting and I have to think of a different recipe that can be made with ridge gourd.
This is one such recipe I tried and hubby dear is very reluctant to taste this at first. Once he tasted it, he went for second and third servings which made me super happy. Give it a try and I can say that you will not be disappointed.. Ingredients1 Beerakaya/Ridge gourd1/2 tomato finely chopped1/2 cup onion finely chopped1/4 tsp ginger garlic paste2 tbsp Grated coconut or dried coconut powderRed chilli pwd per taste1 cup WaterCouple of pinches Garam masalaJuice of half lemonSalt per taste2 tbsp Ghee1 tbsp Oil1 tsp mustard seeds1/2 tsp cumin seeds
For Paste
1 tbsp Sesame seeds 1/4 cup Ground nuts8 Cashews8 Almonds5 Dried red chil…

Hubby dear wanted to eat kebabs and I am feeling little lazy that day... so kind of went ahead and made this version of kebabs with very few ingredients and to my surprise they turned out pretty tasty... I just used regular ingredients we use in Indian meat dishes and at times simple and easy is definitely better :)
Ingredients
250 grams boneless Chicken
Cooking oil as required 3 to 4 skewers depending on length of the skewer(If using wooden skewers, soak in water before hand for 3o minutes)
For Marination
3 tbsp thick yogurt(preferably greek yogurt)
1 to 1 1/2 tsp red chilli powder(adjust depending on the spice level)
1 tbsp ginger garlic paste(adjust per spice level)
1 tsp garam masala
Salt per taste
1 tbsp lemon juice
Method
Clean and wash the chicken properly. Cut it into thin strips . Keep it aside.
Next, add the marination ingredients in the chicken and mix it properly. Keep it in the fridge for about an hour. Preheat the oven to 400F.Take the marinated chicken, add in oil and mi…

If you are looking for something healthy or lighter version, no offense...you can just stop here and look for other recipes(hey..the name says it all....it is Paneer, BUTTER and whole lot of other good creamy stuff). I have never came across a restaurant in USA that does not serve Paneer butter masala. This mouth watering gravy is like heaven to your taste buds with right amount of spiciness, creaminess and little sweetness. Here is my version of this awesome goodness..Give it a try :)
Word of caution: This recipe looks little lengthy and takes time but trust me, it is all more than worth it at the end..
Ingredients
800 grams(around 2 lbs) Paneer sliced into bite sized cubes
2 big onions grind to paste(around 4 1/2 to 5 cups of onion paste)
3 tbsp ginger garlic paste
8 large tomatoes blanched(check notes below), skin removed and made to fine puree(around 4 cups of puree)
24 whole cashews
2 tsp poppy seeds/gasagasalu(optional)
4 bay leaves
2 cups milk(I highly recommend whole milk)
2 …

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.
Ingredients3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric 2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds 3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves
Marination
1 pound(1/2kg) Prawns/Shrimp peeled and deveined
…

I love Avocados. Avocado is one of the vegetable or fruit(who cares what it is..all I care about is the taste) that I fell in love with after coming to States.
The rich and creamy textures always makes my mouth water. Here is one simple dressing recipe that will go well with salads and for people like me can eat it as is :)....
Ingredients2 Avocados1/2 to 3/4 cup cilantro(I used leaves and stems) couple leaves of mint 5 cloves garlic 3 to 4 tbsp freshly squeezed lemon juice(adjust per taste) 1 tsp salt(adjust per taste) 1/2 tsp black pepper powder 1/2 cup thick yogurt 2 to 4 tbsp Water 2 green chillies(adjust depending on the spice level) MethodPeel and cut the avocados into pieces. Take all the ingredients into a blender and blend to a smooth paste. Take it into a bowl. If you like it thick and creamy leave it as is. If you prefer little thinner add little water. Give it a taste and adjust the seasonings. Note:I love mint which is why I added it. Mint is totally optional and you can skip it i…

Boiled peanut chat is a spicy, tangy, delicious, lip smacking Indian street style food. This is one versatile dish that can be served as a snack or appetizer or salad or just as side dish for drinks.
Being away from these are the kind of foods I miss a lot and I try to recreate them at home. Preparing this chat is super easy and always makes me feel nostalgic. Give the recipe a try and I bet you will be hooked...
Ingredients
1 cup raw Peanuts(already shelled peanuts)
4 tbsp grated Carrot
1/4 cup finely chopped Onion
1/4 cup finely chopped Tomato
2 tbsp finely chopped Mint
4 tbsp finely chopped coriander leaves
Juice of 1 lemon(Use extra lemon if you like it tangier)
2 Green chilies finely chopped
Salt per taste
Method
Soak peanuts in water for about an hour.
Pressure cook peanuts with little salt and water for upto two whistles. Once the pressure is off, open the lid and drain all the water. Let the peanuts cool.
Add in all the ingredients and give it a good mix with a spatula or sp…

Masala vada.... This is a popular South Indian snack traditionally made of chana dal(split bengal gram). Well, I am kinda gal who had a tad bit of rebel streak in her and sometimes(I say sometimes but my mom might not agree) like to go against the rules. So, I went a non-traditional route and made my vadas with mixed dals and lots of mint and coriander leaves. I luv luv luv mint flavor.
This recipe I am sharing today is inspired by mom's with twists of my own. The speciality of masala vada is that they have deliciously crunchy exterior and even more delicious soft interior, just like me ja ja ja ja. Enjoy!Ingredients
4 Green Chillies chopped finely
3/4 cup finely chopped Onion
pinch of baking powder
1/2 tbsp cumin seeds
1/2 cup Besan/Chickpea flour(use as needed only if batter is runny or watery just to tighten up the batter)
Coriander Leaves and Mint leaves finely chopped( I love mint and coriander leaves and so used 1/2 to 3/4th cup chopped of each leaves. Adjust per your taste…

Today's special is Mom's mutton curry with few of my additions. I have tasted so many mutton recipes but hands down, by far my mom's curry is the best.. This specific curry is finger licking good and lip smacking tasty..The paste made out of nuts add that extra richness and taste to this curry. YUM YUM YUM!!!! The make or break for a perfect Andhra mutton curry is to cook the mutton till it is tender but the pieces should stay in tact without falling off...If you can figure out that exact balance you are a pro at making mutton curry andhra style!!